How to Make Vegan Chocolate Chip Muffins that taste delicious too!
I like that these vegan muffins taste so moist and yummy without adding dairy to them!
How to Make Vegan Chocolate Chip Muffins
This is a simple muffin recipe based upon a classic favorite.
These muffins taste great warm out of the oven or cool as a tasty snack idea.
Did you try my Vegan Applesauce Muffins?
That vegan applesauce muffin recipe also tasted amazing. Both this recipe for vegan chocolate chip muffins and that recipe for applesauce muffins would be great when served together to a crowd!.
To make this recipe you will need vegan chocolate chips. You can find a selection of vegan chocolate chips here.
Like with many baked goods, muffins are usually made with with ingredients such as eggs, milk, and butter. These ingredients provide important roles in the moisture and the binding of ingredients.
In vegan baked goods, non-dairy alternatives are used to provide the moisture and binding of ingredients. What is important it to check the ingredient labels for everything that you add to insure that it is indeed 100% vegan.
As you know, there are many kinds of chocolate chips. Some chocolate chips have other ingredients, such as milk, to make them more desirable in certain recipes.
Vegan chocolate chips do not have milk or other dairy such as butter added to them. When selecting a chocolate chip, select a chocolate chip that is made without dairy products added to them.
Tips for making vegan muffins.
This recipe for muffins can be made gluten free. Simply use a gluten free all purpose flour that measures 1:1 with regular flour (and check the packaging to see if it needs an additional binder).
Here are some more great tips for you.
These muffins are delicious, either warm or at room temperature (better however when freshly baked, IMO). They can also be reheated in a microwave (30 seconds) if needed.
- Prep your muffin pan well. This means using two methods such as both muffin cups and nonstick spray for example.
- Resist the urge to fill the muffin cups more than ¾ full. Doing so can cause your muffins to bake over the edges of the cups and onto the pan, a pain to clean up.
- Always use fresh ingredients for the best results. This is especially true of leavening agents such as baking powder and baking soda.
How to store leftover muffins.
Leftover muffins should stored in an airtight container. If stored properly, these muffins can be stored for four days at room temperature, refrigerated for up to a week, ot frozen for up to three months.
By the way, while you are here you may also be interested in these ideas.
- Vegan Apple Crisp Recipe
- Easy Vegan Zucchini Muffins
- Vegan Lemon Bars with Shortbread Crust
- Easy Vegan Mug Brownie
- Vegan Chocolate Granola Bars
- Easy Chocolate Chip Hummus
- Vegan Sweet Potato Chocolate Truffles
- No Bake Vegan Carrot Cake Bars
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About these chocolate chip muffins.
These tasty muffins are sweet but, with a bold vanilla and chocolate flavor. They are perfect as a snack or with a hot coffee. Texture-wise, these vegan muffins are moist and soft on the inside, with a crispy crust on top.
How to serve these tasty muffins.
- Warm out of the oven for breakfast.
- With tea or coffee for a gathering.
- Cool when packed in a lunch box or sport snack.
Ingredients needed to make vegan chocolate chip muffins.
- Flour. All purpose flour can be used. Alternatively, you can use gluten free all purpose flour that measures 1:1 with regular flour (and check the packaging to see if it needs an additional binder).
- Baking Powder. Use fresh baking powder for best results.
- Canola Oil. Feel free to use a similar neutral oil such as vegetable oil.
- Sugar. If you choose to use an alternative to sugar, use a granular alternative that measures like sugar.
- Apple cider vinegar. This is added to enhance the leavening of the muffins.
- Oat Milk. A preferred vegan milk to use in baked recipes such as this one due to its texture.
- Vanilla Extract. Adds additional flavor to these muffins.
- Vegan Chocolate Chips. As with the other ingredients added to your muffins, please make sure that your chocolate chips are indeed vegan.
How to make Vegan Chocolate Chip Muffins
Yields 12 muffins
Preparation Time active time 20 minutes | baking time 25-30 minutes
- Preheat you oven to 350. Prep your muffin pan(s) well for nonstick.
- In a medium bowl, use a whisk or a fork to combine together the flour and baking powder.
- Next, in a mixing bowl, beat together the oil and the sugar until creamy. Then mix in the apple cider vinegar, oat milk and vanilla extract.
- Stir in the dry ingredients from the first bowl into the wet ingredients in the mixing bowl and mix until just combined. Then fold in your chocolate chips. You can add additional chocolate chips as desired the muffins before baking.
- Bake these muffins for 25-30 minutes or until they begin to brown around the edges or a toothpick comes out clean. Allow the muffins to cool in the pan for 10 minutes before removing so that they can finish baking.
Expert Tip👉 While your muffins are baking, resist the urge to open the oven door (during the first 20 minutes) while baking as this can cause the muffins to flatten.
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How to Make Vegan Chocolate Chip Muffins, a simple and delicious baked breakfast recipe idea. Gluten free option.
Table of contents for this recipe.
Vegan Chocolate Chip Muffins
Ingredients
- 3 cups Flour – see post for alternatives.
- 3 tsp Baking Powder
- ¾ cup Canola Oil
- 1 ⅓ cup Sugar
- 1 tbsp Apple Cider Vinegar
- ¾ cup Oat Milk
- 1 tsp Vanilla Extract
- 1 cup Chocolate Chips -vegan
Instructions
- Preheat you oven to 350. Prep your muffin pan(s) well for nonstick.
- In a medium bowl, use a whisk or a fork to combine together the flour and baking powder.
- Next, in a mixing bowl, beat together the oil and the sugar until creamy. Then mix in the apple cider vinegar, oat milk and vanilla extract. Stir in the dry ingredients from the first bowl into the wet ingredients in the mixing bowl and mix until just combined. Then fold in your chocolate chips.
- Bake these muffins for 25-30 minutes or until they begin to brown around the edges or a toothpick comes out clean. Allow the muffins to cool in the pan for 10 minutes before removing so that they can finish baking.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See Foodwineandlove.com for details on this recipe.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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